Blueberry Meringue Tarts from Crazy Delicious
Fairy tarts with and lime curd, elderflower blueberry filling and meringue. As seen on Netflix show Crazy Delicious Episode 6.
Equipment
- Kitchen scale in grams
- 8 cm (3-inches) Tart rings
- Fairy silicone moulds for decorations
Ingredients
The Tart Shell
- 250 g plain flour
- 100 g icing sugar
- 150 g unsalted butter
- 1 egg, large
- ½ teaspoon salt
The Lime Curd
- 100 g lime juice, freshly squeezed
- 5 g lime zest
- 60 g sugar
- 3 eggs, medium
- 100 g butter
The Elderflower Blueberry Filling
- 300 g blueberries
- 20 g icing sugar
- 1-2 teaspoon cornstarch
- 5 tablespoon elderflower gin
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest
The Italian Meringue
- 100 g sugar
- 25 g water
- 50 g egg whites
Extra
- 50 g white chocolate or candy melts
- lustre dust
- edible glitter
- edible flowers
Instructions
The Tart Shell
- In a food processor (or stand mixer) place the flour, icing sugar, a pinch of salt and unsalted butter (cold) cut into cubes. Mix until you get a sandy texture.
- Beat 1 egg quickly and pour it over the dough. Mix until the dough just about sticks together.
- Place in a cling film, and press it slightly into a flat rectangle for ease of rolling later on. Chill for 20 minutes.
- Once chilled, roll out thinly (around 3mm thickness) and place in your tart mould. If you need to trim the edges for a more even finish, chill the dough beforehand.
- Place aluminium foil inside the shape to avoid sides collapsing.
- Bake in a pre-heated oven at 170°C (340°F) fan-assisted for 15minutes or until golden in colour. Let cool for 5-10 minutes, then carefully remove from tart mould and let cool on a cooling rack.
The Lime Curd
- In a saucepan mix the eggs, sugar, lime zest and lime juice. Combine them by mixing.
- Place the pan over medium-low heat and stir continuously to prevent sticking.
- Once the curd thickens and the mixture starts to bubble, take it off heat and add butter chopped in cubes.
- Incorporate well until the curd is silky smooth.
- Place in a tray or tupperware and cover with cling film. The film should touch the surface of the curd, to prevent a crust from forming.
- Let cool at room temperature for 20 minutes, then place in the fridge to harden for 30-40 minutes.
The Elderflower Blueberry Filling
- To make the elderflower gin, place good quality gin in a bowl with dried elderflowers. Add 1 teaspoon of elderflower extract and let it infuse for 30 minutes. Sieve to remove the dried elderflower before using.
- Place fresh blueberries in a saucepan, along with icing sugar, lemon juice and cornstarch. Mix slightly to combine.
- Place on medium heat and stir gently to prevent sticking. Cook until the blueberries start getting a bit sticky
- Add the elderflower gin and mix. The mixture will become quite thick and creamy.
- Take off heat, cover with cling film and chill.
The Italian Meringue
- In a small saucepan, place the water and sugar over low-medium heat to prevent browning.
- When the sugar mixture reaches 110°C (230°F), start whipping the egg whites until reaching soft peaks.
- When the sugar mixture reaches 120-121°C (250°F), pour it over the egg whites, whilst carefully mixing to incorporate.
- The hot syrup will cook the meringue making it safe to eat. Continue mixing until you reach stiff peaks.
- Place in a large piping bag with a large star nozzle.
The Chocolate Decorations
- Melt white/vanilla candy buttons in the microwave for 30 seconds initially. Mix with a spoon, then place in microwave for short bursts of 10 seconds and mix again, to prevent it from burning.
- Brush lustre dust in the silicone mould, then put the melted candy chocolate into the mould.
- Smooth out the top, then place in the fridge for 15-20 minutes.
Assembling the Tarts
- Place the lime curd inside a piping bag, then pipe it into each tart shell. It should come up to ¾ of the height of the tart shell.
- Place the blueberries in the middle, making sure they don't reach the sides.
- Pipe the meringue around the blueberries, making it into the shape of a cone or house roof.
- Spray some lustre dust over the meringue to make it extra magical.
- Place the chocolate decorations and edible flowers on top of the meringue. Sprinkle some fairy dust (also known as edible glitter) over the top.
Video
Notes
- This recipe requires a kitchen scale in grams. Due to the complexity of the elements, cups cannot be used as measurements would not be accurate enough.
- Italian Meringue: as the meringue will be eaten raw, it is crucial you use Italian Meringue. This method actually cooks the eggs, making them safe for consumption.
- Blueberries: Use fresh blueberries, as they hold their shape much better when cooked.
- Decorations: are entirely optional, but they do make for one very pretty tart. A silicone mould is needed for this step.
- Storing: The tarts should be consumed within 1 day and kept in the fridge. If kept longer than one day, the meringue will become very sticky.
Nutrition
Calories: 740kcal
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